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BETH’S CHEWY CHOCOLOTTA COOKIES
½ cup (120 g) of butter
2 cups (400 g) of sugar
8 oz (230 g) unsweetened baking chocolate
1 tsp (5 ml) espresso powder
1 tbsp (15 ml) vanilla
2 cups (240 g) of flour
1 ½ tsp (7.5 ml) baking powder
1 ½ tsp (7.5 ml) salt
2/3 cup (70 g) powdered sugar (AKA Icing Sugar)
Cream butter and sugar with an electric mixer until fluffy.
Melt chocolate in the microwave at :30 increments until melted (or over a double boiler) Add chocolate to the butter mixture and beat well to combine, scrapping the bowl down periodically. Then add the espresso powder.
Add eggs 1 at a time, beating well and scrapping down bowl between additions. Add vanilla.
In a separate bowl combine flour, baking powder and salt. Add flour mixture in thirds to chocolate mixture, and beat until flour is incorporated well.
Refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F. (176c) Shape dough into small 1 inch balls, then roll ball in powdered sugar, covering all sides.
Place on a parchment lined cookie sheet. And bake for 10 mins. DO NOT OVERBAKE. They will look soft inside but that will make them fudgy and chewy ☺
Allow to cool and then serve on your favorite fancy cookie tray.